How to Test the Purity of Konjac Powder

Konjac powder is a food additive used to thicken, stabilize or emulsify certain foods. Under the right conditions, konjac, which is taken from a tuber called amorphophallus, forms a stable gel with many uses. It is low in calories and sugar, but relatively high in carbohydrates and fiber. It is used as a substitute for gluten in some foods like noodles, and especially rice noodles, in meatballs and sausage, and also in breads, candies and cakes as a preservative.

Instructions

• 1

  Shop for konjac powder from reliable suppliers and retailers. Purchasing a trusted brand over fly-by-night operations ensures better-quality ingredients.

• 2

  Test the behavior of the powder. When added to water, it should form a gel with a viscous appearance in 20 to 30 minutes. Or, if you have access to a laboratory, add 5 ml of a 4 percent sodium borate solution to a 1 percent solution of the sample in a test tube, and shake vigorously. Pure powder quickly gels.

• 3

  Test the pH of the powder. Add water of any temperature to a small amount of powder. The mixture should register a pH value between 4.0 and 7.0. This test is easily performed using a pH test paper.

• 4

  Purchase a konjac powder that has been developed specifically for the food industry. Since it is also used in the manufacture of papers and packaging, selecting a powder formulated either for use as a food additive or as a supplement ensures you are getting a purer form of the product.

• 5

  Look for the powder to have a pure appearance. It needs to be white, tan or cream in color, and free of imperfections and specks. It is odorless and slightly granular in texture.